Ingredients :

• Chocolate Cake Mix — The base. Get the ‘chocolate fudge’ version if you can find it — it gives a more intense flavor than classic chocolate. Any brand will do; it’s really the vessel, not the star.
• Peanut Butter Cups — Mini Reese’s are ideal because they melt faster and distribute better. If you have large ones, cut them into quarters. In France, they are found in the American candy section of supermarkets or online.
• Instant Chocolate Pudding — It’s not mandatory, but it changes everything. It weighs down the batter, making it denser and moister, almost like a brownie. Look for it in the baking aisle or online — Jell-O brand is the gold standard.
• Butter — Melted, poured over the top right before baking. It hydrates the cake mix and creates that slightly crispy crust. No margarine here — the taste is really not the same.